Berry sabayon gratin at FNCE


new fnce dessert

This was dessert, a Sabayon Berry Gratin, at the Kids’ Eat Right Gala held on Monday night at FNCE, the Food and Nutrition Conference and Expo.  FNCE is the annual meeting of the Academy of Nutrition and Dietetics and involves near total immersion into the world of nutrition and food for a marathon three and a half days. There were so many wonderful experiences throughout the conference that it is hard to really explain it all in one short post…rest assured, many of the things I heard and saw will no doubt infuse my writing in coming weeks.

Other than the Gala event, other highlights for me included a wonderful presentation by a rising young dietitian who conducted participatory nutrition research in a small village in Sierra Leone, science-based talks about the relationship between diet and lifestyle changes and various aspects of cancer risk,  information about how diet impacts the microbes in our gut, and an extensive discussion about how the Mediterranean Diet may be beneficial in helping to prevent or reduce cardiovascular and heart disease.  At the expo I learned about sorghum, rice and other grains, lentils and other beans, and papayas from Hawaii. I also learned about other fruits, encountered new and novel ways vegetables are being incorporated into muffins, smoothies and other treats, and visited with vendors representing dairy products and dairy-free, virtually every type of animal protein you can name and more and more and more. At times, I was somewhat overwhelmed by the number of opportunities to sample and learn about such  a large variety of foods in such a short amount of time, and yet, I can’t wait for FNCE to come around again next year.


Barbara Spalding RDN Culinary Dietitian

Hi, I am

Barbara Spalding MS, RDN, Culinary Dietitian

As a dietitian and world traveler, I love bold flavors — in food and in life. 14 years ago, I fell down the rabbit hole into Breast Cancer Wonderland. Since then, I’ve learned to cook differently while savoring the pleasures of food and companionship. I’ve built a resilient new life and a bold new kitchen. Let me show you the flavors of the world.
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